JPS59106290A - Preparation of solid koji - Google Patents
Preparation of solid kojiInfo
- Publication number
- JPS59106290A JPS59106290A JP21693682A JP21693682A JPS59106290A JP S59106290 A JPS59106290 A JP S59106290A JP 21693682 A JP21693682 A JP 21693682A JP 21693682 A JP21693682 A JP 21693682A JP S59106290 A JPS59106290 A JP S59106290A
- Authority
- JP
- Japan
- Prior art keywords
- koji
- raw material
- added
- carbohydrate
- solid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は固体油の製造法に関し、特に手入時ないしはそ
れ以前の麹物料に炭水化物原料を添加することにより水
分の蒸発を少なくシ、酵素活性の高い高品質の固体油を
得ることを目的とする。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing solid oil, and in particular to a method for producing solid oil, which reduces evaporation of water by adding carbohydrate raw materials to the koji material at the time of preparation or before, and produces a high quality solid oil with high enzyme activity. The purpose is to obtain oil.
従来、醤油、味噌、清酒、味淋等の醸造食品を製造する
際に使用される麹は、例えば必要とする全量の大豆、麦
、米等の製麹原料に麹菌等糸状菌を接種したものを製麹
装置に盛込み常法により品温管理を行ない製麹している
。Traditionally, the koji used to produce brewed foods such as soy sauce, miso, sake, and miso is made by inoculating the required amount of koji raw materials such as soybeans, barley, and rice with filamentous fungi such as Aspergillus oryzae. is loaded into the koji making equipment and the temperature is controlled using conventional methods to make koji.
このような製麹方法においては、麹菌等糸状菌の生育に
伴なう発熱のため製麹途中で少なくとも７回以上の手入
操作が必要であるが、その際麹原料中の水分が多量に蒸
発するため手入後の麹菌の発育をややもすれば阻害し、
十分な酵素力価を有する固体油を得ることが置部であっ
た。In this method of making koji, it is necessary to carry out maintenance operations at least seven times during the process of making koji due to the heat generated by the growth of filamentous fungi such as Aspergillus oryzae. Because it evaporates, it will inhibit the growth of Aspergillus aspergillus after cleaning.
The goal was to obtain a solid oil with sufficient enzyme titer.
そこで本発明者等は、製麹中殊に手入時の水分の蒸発を
可能力限り防止する方法につき種々検討を重ねた結果、
固体麹原料に糸状菌を接種したものを常法により盛込ん
だのち、手入時ないしはそれ以前の麹原料に炭水化物原
料を添加し手入混合すれば、品温の急激な低下による水
分の蒸発を著しく減少させる事が出来製麹中の水分を高
く保持する事が出来る結果、グロテアーゼ、アミラーゼ
等酵素力価の高い高品質の固体油を得ることが出来、従
って醸造食品の製品歩留りを高め、かつ可溶性成分の生
成を大巾に高めることが出来るという知見を得て本発明
を完成した。Therefore, the inventors of the present invention have conducted various studies on ways to prevent moisture evaporation as much as possible during koji production, especially during handling.
If solid koji raw material inoculated with filamentous fungi is added in the usual manner, carbohydrate raw materials are added to the koji raw material at the time of preparation or before then, and the carbohydrate raw materials are mixed manually, moisture evaporation due to a sudden drop in product temperature can be avoided. As a result, high-quality solid oil with high enzyme titers such as grotease and amylase can be obtained, thereby increasing the product yield of brewed foods. The present invention was completed based on the knowledge that the production of soluble components can be greatly increased.
すなわち本発明は、固体麹原料に糸状菌を接種し常法に
より盛込み製麹するに際し、手入時ないしはそれ以前に
炭水化物原料を添加し、以後通常の製麹手段により手入
製麹することを特徴とする固体麹の製造法である。In other words, the present invention requires that when solid koji raw materials are inoculated with filamentous fungi and incorporated into koji to make koji by a conventional method, carbohydrate raw materials are added at or before the preparation, and thereafter manual koji is made by ordinary koji making means. This is a unique method for producing solid koji.
以下、本発明の詳細な説明する。The present invention will be explained in detail below.
本発明に用いられる固体麹原料としては、通常質原料、
米、麦、トウモロコシ等の炭水化物原料並びに醤油粕、
味淋粕、酒粕、皺、糠、フィツシュミール等の食品産業
の製造工程中で生成する副産物等が挙げられる。これら
は単独でも併用して用いても良い。そして、これらの固
体麹原料をそのままもしくは加水したものを常法により
加圧加熱等して変性もしくはα化し、必要により割砕す
る。The solid koji raw materials used in the present invention include ordinary quality raw materials,
Carbohydrate raw materials such as rice, wheat, and corn, as well as soy sauce lees,
Examples include by-products generated during the manufacturing process of the food industry, such as miso lees, sake lees, wrinkles, bran, and fitschmeal. These may be used alone or in combination. Then, these solid koji raw materials as they are or with water added are denatured or pregelatinized by pressurizing and heating in a conventional manner, and are crushed if necessary.
次いで、このようにして得られた固体麹原料の全量もし
くは手入時ないしはそれ以前に添加する炭水化物原料を
差し引いた固体麹原料に、糸状菌本発明に用いられる糸
状菌は、醤油、味噌、清酒、味淋等の醸造工業、酵素製
造等の発酵工業等、糸状菌利用工業等に用いられる市販
の醸造用種麹を含め如何なる種別のものでもよい。Next, the entire amount of the solid koji raw material obtained in this way or the solid koji raw material after subtracting the carbohydrate raw material added at the time of handling or before that is added to the filamentous fungi used in the present invention, such as soy sauce, miso, and sake. Any type of koji may be used, including commercially available starter koji for brewing used in the brewing industry such as Ajirin, fermentation industry such as enzyme production, and industry using filamentous fungi.
そしてその具体例としては、アスペルギルス・オ＋）
５（ＡＴｃｃ／４’Ｊ’９ｊ）、”１７スペルギルス
、ソニー（ＡＴＣＣλθ３ど♂）等である。As a specific example, Aspergillus o+)
5 (ATcc/4'J'9j), ``17 Supergillus, Sony (ATCCλθ3do male), etc.
そして上記製麹工程において、手入時もしくは手入前１
０時間以内に、好捷しくけ手入時に、前記炭水化物原料
を麹原料に添加する。この添加炭水化物原料の使用量は
、麹原料として使用する炭水化物原料の！−タθ％ （
Ｗ／Ｗ ）、好ましくは５〜２０％ （Ｗ／Ｗ ）程度
である。そして手入が２回以上行なわれる場合は手入回
数に応じて炭水化物原料を数回に分けて添加してもよい
が、麹原右が最も発熱する時期、すなわち通常のλ番手
入時もしくはそれ以前に一度に添加するのが好ましい。In the above-mentioned koji making process, at the time of cleaning or before cleaning
Within 0 hours, the carbohydrate raw material is added to the koji raw material during a convenient setting procedure. The amount of added carbohydrate raw material used is the amount of carbohydrate raw material used as koji raw material! -ta θ% (
W/W), preferably about 5 to 20% (W/W). If cleaning is carried out more than once, the carbohydrate raw material may be added in several parts depending on the number of cleanings, but the time when Kojihara right generates the most heat, i.e. at the time of normal Preferably, it is added all at once.
なお添加炭水化物原料は、麹原料の品温を下げる必要が
あるよう々場合には、該炭水化物原料を冷却して使用す
ることも出来る。In addition, when it is necessary to lower the temperature of the koji raw material, the added carbohydrate raw material can be used after being cooled.
このようにして添加した炭水化物原料を手入操作によシ
該麹原料と混合し、以後通常の製麹手段により３０〜７
０時間製麹し固体麹を得る。The carbohydrate raw material added in this way is mixed with the koji raw material by manual operation, and then the 30 to 70%
Make koji for 0 hours to obtain solid koji.
以上の如く本発明によれば、手入時の麹品温が低下する
ので水分の蒸発を押え、製麹中の麹水分を高く保つ事が
出来るため、糸状菌の生育が旺盛となりプロテアーゼ、
アミラーゼ等の酵素力価が高い高品質の固体麹を得るこ
とが出来る。従って本発明による固体麹を用いて仕込を
行なえば、醤油、味噌等醸造食品の製品の歩留シを高め
、かつ可溶性成分の生成を大巾に高めることが出来、さ
らに該麹は製麹中の糖消費が少ないため残糖が多く、従
ってアルコールの多い製品が得られる。As described above, according to the present invention, since the temperature of the koji product during handling is lowered, evaporation of moisture can be suppressed and the moisture content of the koji in the koji production can be kept high, resulting in vigorous growth of filamentous fungi and protease,
High-quality solid koji with high enzyme titers such as amylase can be obtained. Therefore, if the solid koji according to the present invention is used for preparation, the yield of brewed food products such as soy sauce and miso can be increased, and the production of soluble components can be greatly increased. Because the sugar consumption is low, a product with high residual sugar and therefore high alcohol content is obtained.
以下、本発明を実施例によシ具体的に説明する。Hereinafter, the present invention will be specifically explained using examples.
実施例／
これに常法により炒黙割砕した小麦２ｓｓＫｙＣ別に炒
成割砕小麦≠ｊＫ９は７０℃に冷却貯蔵）を混和シ、ア
スペルギルス・オリーゼ（ＡＴＣＣ／♂！９Ｊ−）の皺
培養種麹／ Ｋｑを接種したものを通常の通風製麹装置
のカステンに盛込んだのち、常法により温度３０℃、通
風量７ ｃｍ ／ ｓｅａで通風した。次いで盛込後７
３時間と２３時間の手入操作時に、前記別に冷却貯蔵し
た炒成割砕小麦をそれぞれ、２２１．．５−に９づつ添
加、混合して製麹を続は盛込後≠２時間で固体麹を得た
（本発明）。Example / To this, 2ssKyC roasted and cracked wheat (K9 is cooled and stored at 70°C) is mixed with this, and the wrinkled cultured seed koji of Aspergillus oryzae (ATCC/♂!9J-) is mixed. /Kq inoculated was placed in a kasten of a conventional aerated koji making apparatus, and then aerated at a temperature of 30° C. and an air flow rate of 7 cm/sea by a conventional method. Then after filling 7
During the 3-hour and 23-hour care operations, the separately cooled and stored roasted cracked wheat was heated to 221. ．． Solid koji was obtained in ≠2 hours after adding 9 to 5 and mixing to make koji (the present invention).
なお対照は、炒黙割砕した小麦及び脱脂加工大豆の全量
を盛込時に使用する他は、本発明の製麹方法と全く同様
に通風製麹して得たものである。The control was obtained by making koji through ventilation in exactly the same manner as the koji making method of the present invention, except that the entire amount of roasted and crushed wheat and defatted processed soybeans was used at the time of mixing.
このようにして得た両者の麹について７手人後、２手人
後の水分、出麹のプロテアーゼ力価、生細菌数及び窒素
利用率をそれぞれ第１表に示した。Table 1 shows the moisture content, protease titer, viable bacterial count, and nitrogen utilization rate of both koji obtained in this way after 7 and 2 servings, respectively.
プロテアーゼカ価生細菌数及び糖量の測定は下記の方法
によシ行った。The protease value, the number of viable bacteria, and the amount of sugar were measured by the following method.
０ブロテア一ゼカ価の測定
麹を２０倍量の水で３時間浸出したのち、常法より濾過
して得た濾液／ｍｅを、酵素液とした。Measurement of 0 Brothea-Zeka value After leaching the koji with 20 times the amount of water for 3 hours, the filtrate/me obtained by filtration by a conventional method was used as an enzyme solution.
そして、力価の測定は、ミルクカゼインを基質とし、ｐ
Ｈ７０で反応を行なうアンソン−萩原氏変法により測定
し、波長３乙Ｑ ｎｍのＯｏＤ、値で示した。The titer was measured using milk casein as a substrate and p
It was measured by a modified Anson-Hagiwara method in which the reaction was carried out at H70, and was expressed as the OoD value at a wavelength of 3 Q nm.
温度３ｊ℃にて≠を時間培養したのち、出現したコロニ
ー数を測定した。After culturing for an hour at a temperature of 3J°C, the number of colonies that appeared was measured.
〈生絹菌数測定用培地組成〉
グルコース／％（Ｗ／Ｖ ）、肉エキス／チ（Ｗ／Ｖ）
、ペプトン／係（Ｗ／Ｖ ）、食塩０．５係（Ｗ／Ｖ）
、寒天／、 、５−チ、ｐＨニア、２０糖量の測定
麹２グに３チ塩酸／θθｒｎｌを加えて湯煎上で３時間
加熱したのち還元糖の定量を常法のベルトラン法により
行なった。<Medium composition for measuring the number of raw silk bacteria> Glucose/% (W/V), Meat extract/Ch (W/V)
, peptone/part (W/V), salt 0.5 part (W/V)
, agar/, , 5-thi, pH near, 20 Measurement of sugar content 3-tihydrochloric acid/θθrnl was added to 2 g of koji and heated in a water bath for 3 hours, and then the amount of reducing sugar was determined by the conventional Bertrand method. .
なお、窒素利用率の測定は、前記２区分の麹を、それぞ
れ、２ｊチＣＷ／Ｖ ’）食塩水／１ｏｏｔと共に仕込
み、温度コθ〜３０℃にてコθθ日間常法によシ諸味管
理を行ったものを接遇して得た液汁の窒素利用率であり
、醤油原料中の全窒素に対する溶解窒素の割合を係で表
したものである。In order to measure the nitrogen utilization rate, each of the above two types of koji was prepared with 2j CW/V') salt solution/1oot, and the morbidity was controlled by the usual method at a temperature of θ to 30°C for θθ days. This is the nitrogen utilization rate of the sap obtained by serving soy sauce, and is the ratio of dissolved nitrogen to total nitrogen in the soy sauce raw material.
第 ／ 表
第１表より明らかな如く、本発明は対照に比較して麹原
料中の水分を著しく高く保つことが出来るため、得られ
た出麹は、プロテアーゼ力価が著しく高く、細菌数が少
なくしかも残糖の多い高品質のもので、また窒素利用率
も高いものであった。As is clear from Table 1, the present invention can maintain significantly higher moisture content in the koji raw material compared to the control, so the obtained koji has a significantly higher protease titer and a lower bacterial count. It was of high quality with a small amount of residual sugar, and also had a high nitrogen utilization rate.
実施例２
脱脂加工大豆／夕θθ１に水２／θθｔｒｔｌを混和し
、圧力、２Ｋｙ ／ ｃｒ！ （ゲージ圧力）で温度／
３３℃の飽和水蒸気を用いて７０分間加圧加熱蒸煮し、
常法により炒恭割砕した小麦／３３０９（別に炒成割砕
小麦／！ｒ０１を７０℃にて冷却貯蔵）を混合シ、アス
ペルギルス・ソニー（ＡＴＣＣ，！θ３ｒ？）の皺培養
種麹、ｔｆｆを接種して通常の板蓋５枚に等量ずつ盛込
んだのち常法によシ恒温恒湿室にて３θ℃で製麹した。Example 2 Defatted processed soybean/water θθ1 was mixed with water 2/θθtrtl and the pressure was 2Ky/cr! Temperature/in (gauge pressure)
Pressure and heat steaming for 70 minutes using 33°C saturated steam,
Mixed roasted and cracked wheat/3309 (separately roasted and cracked wheat/!r01 cooled and stored at 70°C), Aspergillus sonii (ATCC,!θ3r?) wrinkled culture seed koji, tff The mixture was inoculated and placed in equal amounts onto five ordinary plate lids, and then koji was made in a constant temperature and humidity chamber at 3θ°C according to a conventional method.
次いで盛込後７６時間に／手入を行ったのち、盛込後２
３時間の２手入縁作時に各々の板蓋に上記冷却貯蔵して
おいた炒恭割砕小麦／！；０１を３０ｖずつ分けて添加
し２手入を行ない、さらに製麹を続は盛込後≠ｒ時間で
出麹とし固体麹を得た（本発明）。Then, 76 hours after loading / after cleaning, after loading 2
The roasted cracked wheat that was cooled and stored in each plate lid during the 3-hour two-day harvest/! ; 01 was added in 30v portions and two treatments were carried out, and the koji was further made into a solid koji at ≠r hours after being added (the present invention).
々お対照は、炒成割砕小麦及び脱脂加工大豆の全量を盛
込時に使用する他は、本発明の製麹方法と全く同様に製
麹して得たものである。The controls were obtained by making koji in exactly the same manner as the koji making method of the present invention, except that the whole amount of roasted cracked wheat and defatted soybeans was used at the time of mixing.
このようにして得た両者の麹について２手入後の水分、
出麹のプロテアーゼ力価、生細菌数、糖量及び窒素利用
率をそれぞれ第２表に示した。The moisture content of both koji obtained in this way after 2 treatments,
The protease titer, number of viable bacteria, sugar content, and nitrogen utilization rate of the released koji are shown in Table 2.
第２表 （注／）各個は板蓋５枚の混合サンプル。Table 2 (Note) Each piece is a mixed sample of 5 plate lids.
（注２）プロテアーゼ力価、生細菌数、糖量及び窒素利
用率の測定は、実施例／記載の測定法と同様にして行っ
た。(Note 2) Measurements of protease titer, viable bacterial count, sugar content, and nitrogen utilization rate were performed in the same manner as the measurement methods described in Examples/Description.
第２表の如く、本発明は対照に比較して麹原料中の水分
を著しく高く保持することが出来るため、プロテアーゼ
力価が著しく高く、残糖の多いしかも窒素利用率が高い
高品質の麹が得られる。As shown in Table 2, the present invention can retain significantly higher moisture content in the koji raw material compared to the control, resulting in high-quality koji with significantly higher protease titer, high residual sugar, and high nitrogen utilization rate. is obtained.
特許出願人 キッコーマン株式会社Patent applicant Kikkoman Corporation
Claims (1)
に際し、手入時ないしはそれ以前に炭水化物原料を添加
し、以後通常の製麹手段により手入製麹することを特徴
とする固体油の製造法。When making koji by inoculating solid koji raw materials with filamentous fungi and incorporating them in a conventional manner, carbohydrate raw materials are added at or before the time of preparation, and thereafter the koji is made by hand using ordinary koji making methods. Method for producing solid oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21693682A JPS59106290A (en) | 1982-12-13 | 1982-12-13 | Preparation of solid koji |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21693682A JPS59106290A (en) | 1982-12-13 | 1982-12-13 | Preparation of solid koji |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59106290A true JPS59106290A (en) | 1984-06-19 |
| JPH0318871B2 JPH0318871B2 (en) | 1991-03-13 |
Family
ID=16696244
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP21693682A Granted JPS59106290A (en) | 1982-12-13 | 1982-12-13 | Preparation of solid koji |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59106290A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010220536A (en) * | 2009-03-24 | 2010-10-07 | Suntory Holdings Ltd | Koji production method for highly producing glycerol |
| KR101274638B1 (en) * | 2011-11-22 | 2013-06-13 | 주식회사농심 | Method or manufacturing improved nuruk for raw rice wine |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS53124693A (en) * | 1977-04-06 | 1978-10-31 | Ajinomoto Co Inc | Preparation of soy malt |
| JPS5739773A (en) * | 1980-08-21 | 1982-03-05 | Naganoken Miso Kogyo Kyodo Kumiai | Preparation of "koji" |
-
1982
- 1982-12-13 JP JP21693682A patent/JPS59106290A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS53124693A (en) * | 1977-04-06 | 1978-10-31 | Ajinomoto Co Inc | Preparation of soy malt |
| JPS5739773A (en) * | 1980-08-21 | 1982-03-05 | Naganoken Miso Kogyo Kyodo Kumiai | Preparation of "koji" |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010220536A (en) * | 2009-03-24 | 2010-10-07 | Suntory Holdings Ltd | Koji production method for highly producing glycerol |
| KR101274638B1 (en) * | 2011-11-22 | 2013-06-13 | 주식회사농심 | Method or manufacturing improved nuruk for raw rice wine |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0318871B2 (en) | 1991-03-13 |
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